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This Creamy Pumpkin Pie recipe is so smooth and delightful, it'll be gone in a flash! In fact, you might want to make two of these creamy pumpkin pies for your next Autumn get-together so that everyone gets a taste. Whether you're serving it at a Thanksgiving celebration or as an after-dinner treat, you'll love indulging in the best pumpkin pie recipe of the season. And don't be afraid to share this easy pumpkin pie recipe with your friends, so that everyone can enjoy! (And if you're looking for even more pumpkin desserts, check out Our Favorite Canned Pumpkin Recipes!)

What You'll Need:

2 eggs, slightly beaten

1 (15-ounce) can 100% pure pumpkin (not pie filling)

3/4
cup sugar

1/2
teaspoon salt

1/2
teaspoon ground ginger

1 1/2
teaspoons all-purpose flour

1 1/4
teaspoons ground cinnamon

1/2
teaspoon ground nutmeg

1/4
teaspoon ground cloves

1 (12-ounce) can evaporated milk

1 unbaked 9-inch deep-dish pie shell

What To Do:

Preheat oven to 425 degrees F.

In a large bowl, mix together all ingredients except pie shell; pour mixture into pie shell.

Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes, or until a knife inserted in center comes out clean.

Read the comments. Yes it is very much like the Libby's recipe, but don't use Libby's pumpkin. Buy a "pie" pumpkin, cook in the oven, and use 3 cups of pumpkin. Much more flavour. As for the flour, I cannot see any purpose for it. I do my own spices, but pumpkin pie spice can be used. I have tried Sweetened Condensed Milk. Not the same. I will try the brown sugar next time. Enjoy.

I have been making this pumpkin pie for over 55 years Recipe is on the back of Libby's pumpkin but I have never used flour in the filling When did they start adding flour ?? Pumpkin is my favorite pie... also pumpkin "dump" cake is fantastic

I always have used this "never fail recipe" and it is always a hit! It is on the back of the can. I use the individual spices, as you can use them in other recipes and just pumpkin pie spice is expensive.

As a long time cook and lover of fresh spices, I think that your own added spices allows you to adjust amounts to taste rather than relying on shaker spices. I like to exercise my right to think and decide what is best for my palate. A good cook goes the extra mile. Get a grip and make your own choices.

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